Almond Free Tomato-Basil Chicken Skewers
Fresh Roma tomatoes, fragrant basil, and a bright hit of lemon juice come together in a marinade that makes grilled chicken genuinely exciting. The whole setup is built around clean, straightforward ingredients — no nut-based sauces, no almond flour coatings, no sneaky garnishes that could cause concern for anyone avoiding tree nuts. That matters more than you might think, since plenty of grilled chicken recipes lean on pesto or nut-crusted finishes that immediately take them off the table. Here, garlic-infused oil does the heavy lifting, giving every cube of chicken a savory, aromatic base before it even hits the grill. The warm tomato-basil dipping sauce — cooked down until it thickens and deepens — is the kind of thing you'll want to spoon over everything. A squeeze of lemon at the end ties it all together with just enough brightness to cut through the char. It's the sort of recipe that feels like summer without requiring a single complicated swap.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 3 tbsp garlic-infused oil, divided
- 2 medium roma tomatoes (about 5 oz total), finely diced
- ¼ cup fresh basil leaves, thinly sliced, divided
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
For the dipping sauce
- 2 medium roma tomatoes (about 5 oz total), roughly chopped
- 1 tbsp garlic-infused oil
- 2 tbsp fresh basil leaves, thinly sliced
- 1 tsp fresh lemon juice
- ¼ tsp kosher salt
- 1 pinch red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
- 2
In a medium bowl, whisk together 2 tablespoons of the garlic-infused oil, the finely diced Roma tomatoes (for the marinade), 3 tablespoons of the sliced basil, 1 tablespoon lemon juice, dried oregano, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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